Illustration by Sharon Lacey

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Approximately 1 pint

  • 3 garlic bulbs
  • 3 tablespoons extra virgin olive oil
  • 1 egg yolk
  • 2 tablespoons white wine vinegar
  • 4 tablespoons water
  • ½ cup canola oil
  • Salt and white pepper to taste
  1. Preheat oven to 350 degrees. Rub garlic bulbs with extra virgin olive oil and place on pieces of aluminum foil. Fold the ends in to create a tight package. Place on sheet pan and bake 1 hour. Remove from oven and let cool completely.
  2. When cool, slice bulbs in half and squeeze out the roasted garlic. In a food processor, combine garlic, egg yolk, vinegar, and water. Purée and slowly pour in the oil. Season with salt and pepper and transfer to a small squirt bottle. Refrigerate for up to 5 days, tightly sealed.
  • from Chef Craig Deihl of Artisan Meat Share and Cypress Restaurant, Charleston, SC

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